Best Cornmeal Honey Cake Recipes

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE

Steps:

• Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

CORNMEAL OLIVE OIL CAKE WITH BLUEBERRIES AND HONEY ORANGE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 2-inch round cake pan. Into a medium bowl, sift together the flour, baking powder and salt. Stir in the cornmeal. In a large bowl, with an electric mixer beat the eggs, egg yolk, milk, olive oil and lemon zest until frothy. Add the sugar and honey, and mix to combine. Add the dry ingredients and beat until the batter is smooth. Stir in the blueberries.Pour into the prepared pan and bake in the middle of the oven for 30 minutes, or until a tester comes out with a few crumbs adhering. Let the cake cool slightly in the pan on a wire rack. Remove from the pan and transfer to a cake plate. Pour glaze over cake. Dust with powdered suger and lay a few blueberries around to serve

HONEY AND ORANGE CORNMEAL CAKE

Steps:

• Preheat oven to 350 F degrees. Grease and flour a 9 inch springform pan (for a taller cake use an 8 inch). In a large mixing bowl, whisk together oil, honey, eggs, sugar, extract and orange juice. Add flour, cornmeal, baking powder, and orange zest and combine.
• Pour batter into prepared pan and sprinkle the top with remaining 2 tablespoons of sugar. Bake until cake begins to pull away from sides of pan or a tester comes out clean, 35 to 40 minutes. I baked mine for 40.
• Cool the cake in the pan for about 20-30 minutes before putting on a plate. Serve with orange segments, chocolate sauce, ice cream etc.

HONEY CORNMEAL CAKE W/ WALNUTS-SCOIATTOLO, CARCOFORO, ITALY

Steps:

• Preheat oven to 350°F Butter 9-inch diameter springform pan. Wrap outside of pan with foil.
• Mix cornmeal, chopped walnuts, baking powder and salt in small bowl.
• Beat butter in large bowl until light and fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff).
• Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 T sugar and beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly.
• Bake until cake is deep golden on top, pulls away from sides of pan and tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover adn let stand at room temperature.).
• Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges and serve.

CORNMEAL CAKE WITH HONEY AND WALNUTS

Steps:

• Preheat oven to 350 degrees F. Butter 9 inch diameter springform pan. Wrap outside of pan with foil. Mix cornmeal, chopped walnuts, baking powder & salt in small bowl. Beat butter in large bowl until light & fluffy. Gradually beat in honey, then 3/4 cup sugar. Stir in cornmeal mixture (batter will be very stiff). Using clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually add remaining 2 tablespoons sugar & beat until stiff but not dry. Fold whites into batter in 3 additions. Transfer batter to prepared pan. Place walnut halves around top edge of cake, spacing evenly. Bake until cake is deep golden on top, pulls away from sides of pan & tester inserted near center comes out clean, about 45 minutes. Cool cake in pan on rack (cake will fall in center as it cools). (Can be prepared 1 day ahead. Cover & let stand at room temperature.) Run sharp knife around pan sides to loosen cake. Release pan sides. Cut cake into wedges & serve.

CORNMEAL HONEY CAKE

Steps:

• Preheat the oven to 350° F. Line a 9-inch spring-form pan with a circle of parchment paper cut to fit. Butter the pan and the paper on both sides. Scatter the bottom and sides with about a tablespoon of cornmeal, to help the cake rise, tapping out any excess. Sift the remaining cornmeal with the flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream the butter well with a big spoon. Gradually add the honey and beat until very light. Separate the eggs, one at a time stirring the yolks into the butter mixture; set the whites aside in a medium-size bowl. Stir the yogurt, lemon zest, and juice into the butter-honey-yolk mixture. Fold in the dry ingredients a little at a time; blend well but do not over mix. Beat the egg whites with a few grains of salt until they hold peaks. Quickly fold them into the batter and scrape the batter into the prepared pan. Bake the cake on the middle shelf of the preheated oven, turning once halfway, until the cake turns golden and springs back when pressed lightly, about 45 minutes (check at 40). Cool the cake on a rack. Loosen the circumference from the inside of the pan and remove the ring. Invert the cake onto a plate, remove the paper liner, and turn again onto a serving plate. Cut the cake into wedges to serve with fruit or ice cream if desired.